PREP TIME: 15 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 15 mins | YIELD: 6
All my love in a pot – flavorful chicken and mushrooms with creamy rice. I am glad I tried this out because this changed my life. Easy to prep, freaking delicious, and simply the best!
Ingredients
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2 tsp olive oil
6-8 bone-in, skin-on, chicken thighs
6-8 medium button mushrooms, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 tbsp dried parsley
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c. low sodium chicken broth
1/4 c. heavy cream (35%, whipping cream)
1 c. long-grain white rice
How to make One Pot Mushroom Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat olive oil in a large oven-safe skillet with a lid over medium heat.
Step 3: With salt and pepper, season the chicken thighs. Once the oil is hot, add the chicken thighs to the pan and cook for about 4 to 5 minutes on each side until brown.
Step 4: Take the chicken out of the pan and drain the excess grease. Leave a tsp or two of the grease in the pan.
Step 5: In the same pan, add the mushrooms, onions, and garlic. Cook for about 4 to 5 minutes, stirring until soft.
Step 6: Stir in the parsley, thyme, salt, and pepper.
Step 7: To the pan, add the chicken broth, cream, and rice. Stir and bring to a simmer.
Step 8: On top of the rice, add the chicken, then cover the skillet.
Step 9: In the preheated oven, place the skillet and bake for about 35 minutes. Uncover and bake for 10 minutes more until the rice is tender.
Nutrition Facts:
YIELD: 6 servings, SERVING SIZE: 1/6 recipe
Amount Per Serving: CALORIES: 400 | TOTAL FAT: 22.5g | SATURATED FAT: 8.2g | CHOLESTEROL: 105mg | SODIUM: 293mg | CARBOHYDRATES: 28.5g | FIBER: 1.2g | SUGAR: 1.2g | PROTEIN: 20.8g
Ingredients
- 2 tsp olive oil
- 6-8 bone-in, skin-on, chicken thighs
- 6-8 medium button mushrooms, sliced
- 1 medium onion, diced
- 5-6 cloves garlic, minced
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 c. low sodium chicken broth
- 1/4 c. heavy cream (35%, whipping cream)
- 1 c. long-grain white rice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat olive oil in a large oven-safe skillet with a lid over medium heat.
Step 3: With salt and pepper, season the chicken thighs. Once the oil is hot, add the chicken thighs to the pan and cook for about 4 to 5 minutes on each side until brown.
Step 4: Take the chicken out of the pan and drain the excess grease. Leave a tsp or two of the grease in the pan.
Step 5: In the same pan, add the mushrooms, onions, and garlic. Cook for about 4 to 5 minutes, stirring until soft.
Step 6: Stir in the parsley, thyme, salt, and pepper.
Step 7: To the pan, add the chicken broth, cream, and rice. Stir and bring to a simmer.
Step 8: On top of the rice, add the chicken, then cover the skillet.
Step 9: In the preheated oven, place the skillet and bake for about 35 minutes. Uncover and bake for 10 minutes more until the rice is tender.
